SAL'S PIZZA
FAILFriday, January 8, 2016 at 5:12 PM
Violations Cited
03-3-501.16
Hot Holding
They are keeping logs and discarding pizza after four hours but the manger is not sure of they have a variance for time as a public health control. The bbq chicken pizza is 110F and the sausage pepperoni is 78F. Provide proper hot holding of 140F or above or apply for a variance for time as a public health control. 1/8/2016 The district manager has already submitted some paperwork for the variance but it has yet to be approved.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
35-6-501.111/.115
Insects Rodents Animals
There are rodent droppings in the basement. The exterminator is only coming in once a month and he is not leaving detailed reports. Provide detailed IPM reports to help eradicate the problem.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
The flour is stored in bags on a low shelf that is less than 6 inches off the ground. Store food products in the dry storage area and in the walk-in at least 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The hood vents are overdue for a cleaning. Have the vents cleaned by a licensed company. The walls in the kitchen and warewashing area are soiled with food debris. Clean to remove. The door to the walk-in cooler is damaged. Repair.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones